Rainbow Pasta

Ok, this recipe is made completely from scratch. Basically the knowledge of how to do this came from me watching my mother cook "clean-out-the-fridge" pasta dishes. But frankly, I think it's just the 1/4 Italian heritage coming out. Pasta is in my blood. I apologize in advance for the sketchiness of this recipe, but I didn't measure anything. Sometimes you just have to go with it. And actually, this can be modified to include whatever vegetables you have lying around. A bit of portobello mushroom or some broccoli florets would compliment it well.

Rainbow Pasta
Makes: Enough.

Ingredients:
thin spaghetti or bowtie pasta
1 splash of olive oil
2 garlic cloves
3 green onions
1 zuchinni
1 yellow squash
1 dash of salt
1 dash of pepper
2 dashes dried basil
1 pinch oregano
1 can of sliced black olives
1/4 c. julienned sun-dried tomatoes in oil
mozzarella or parmesan cheese (or both!)

Preparation:
In a medium skillet, heat the oil over medium heat. Dice the garlic cloves and add to the oil. Chop the onions, going all the way to about four inches from the end, add to the garlic. Let simmer for a little bit and enjoy one of the best scents in the world. Meanwhile, thinly slice the zucchini and squash. Add to the pan and stir to coat in oil. Add another splash of oil if necessary. Sprinkle on seasonings. Let cook for a while, and get started cooking the pasta according to package directions. Once the zucchini and squash are soft to the touch (try eating one, but be careful, they're hot!), drain the black olives and sun-dried tomatoes and add to the pan.
Once the pasta is al dente, drain it and place in a large bowl. Top with the veggie mixture and your choice of cheese.

Enjoy!




---Try this meal!---